Making jams and jellies is simple stuff. Fruit, sugar, pectin, done. People try to over complicate the method but that’s pretty much the whole formula. It’s just down to getting the ratios you like and cooking it properly.
When fruit has enough pectin inside naturally, you don’t need to add any extra. What you do need to do is extract that pectin in the absence of sugar first. Sugar is hygroscopic and will attract water making the pectin extraction less efficient. Forty minutes of low simmer in only water will do the job nicely after which you can sugar to your heart’s content. If you think your fruit lacking in pectin content, say very thin skinned oranges, you can toss in a long peel of apple for that simmer. Apple peel is typically the source for the little boxes of pectin you buy ready-made in the grocery.
Orange marmalade is perhaps my favourite flavour and the recipes for making your own seem to attract quite a lot of fidgeting and fussing. Perhaps if you’re really aiming for a particular look or odd combination it might be necessary but I’ve never found the need to make a muslin bag, scrape peels, or employ any other method madness apart from getting decent oranges and washing them well of any shipping wax. I merely slice thinly, boil, add sugar, and cook to the proper temperature of 105C (220F) as you would in candy making.
This is barely a recipe since it’s all calculated from the amount of fruit you wish to use. For a twist, try other citrus like clementines, grapefruit, tangerines, or limes. Mix and match every batch to keep things interesting on your crumpets. I even spike mine occasionally with chiles or garlic to use at the start of amazing stir-fry sauces.
Orange Marmalade At Home
Oranges, any variety, any amount
Lemon juice to taste (approximately 1 teaspoon per orange)
Sugar of the same weight as fruit (adjust to taste on later batches)
Pinches of salt to taste
Prepare the fruit by washing and lightly scrubbing under warm water to remove any shipping wax. Remove the stem and navel ends as needed. Slice the fruit horizontally to check for any seeds and remove as appropriate. Continue slicing the entire fruit, peel, membranes, and all, very thinly. A very sharp (and careful) knife, mandoline, or food processor can be used. I aim for 1-2mm slices but adjust to your own preference and patience.
In a heavy-bottom pan over medium heat, add the prepared fruit, lemon juice, and just enough water to prevent scorching – almost but not quite covering the fruit. Bring to a boil and then reduce to a low simmer for forty minutes. Stir regularly and add extra splashes of water as needed to prevent scorching.
Add the sugar and salt and continue to cook over medium-low heat until a temperature of 105C (220F), usually about twenty minutes longer. Remove from heat to cool slightly before storing in glass containers under refrigeration. Standard canning process can be used for longer term storage.
